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Cook’s note: Be sure to use pears packed in their own juice. Pears packed in heavy syrup will be too sweet.

2 cans (15 ounces each) pear halves packed in fruit juice

1 cup granulated sugar

½ cup dry red wine

juice from ½ lemon

ground cinnamon to taste

1.Drain the juice from the pears and discard or reserve for another use. Divide the pears evenly, with the center side up into shallow dessert bowls, and set aside.

2.Combine the sugar, wine and juice from the lemon half in a 2-quart saucepan. Place the pan over medium-high heat and stir constantly while bringing the mixture to a boil, about 3 minutes.

3.Boil the mixture, stirring constantly, until it thickens, 1½ to 2 minutes. Immediately remove the pan from the heat and drizzle the syrup evenly over the pears, pooling the syrup in the cored center of the fruit. Dust very lightly with ground cinnamon to taste. Serve at once.

Serves 4

Approximate Values Per Serving: 279 calories (0% from fat), 0 g fat (0 g saturated), 0 mg cholesterol, 0 g protein, 67 g carbohydrates, 2 g dietary fiber, 7 mg sodium

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